beans, baked Usually mature haricot beans, small variety of Phaseolus vulgaris, cooked in sauce; often canned with tomato sauce and starch with added sugar (or sweetener) and salt. First canned baked beans were produced in Portland, Maine, 1875. A 225‐g portion (small can) is a good source of protein; a source of vitamin B1, niacin, calcium, and iron; contains about 700 mg of sodium; 8 g of dietary fibre; supplies 160 kcal (670 kJ).
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